August 25, 2009 Chicken with Creamy Mushroom Sauce over Bowtie

Okay back in the kitchen tonight for a yummy chicken with a mushroom wine sauce dish. Never made this before until tonight, but Lance says it is a "Winner Winner Chicken Dinner!!!!!" I guess that says it all! :) I served this over bowtie pasta but you could use any pasta or rice for that matter. Enjoy!

Chicken with Creamy Mushroom Sauce Recipe

4 boneless skinless chicken breast halves
1-2 TBS butter
1 can condensed cream of mushroom soup (undiluted)
1 cup of sour cream
1 can mushroom stems and pieces drained
1/4 cup white wine or chicken broth, (I recommend used a white cooking wine, it gave it a GREAT flavor)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Hot cooked pasta or rice to serve over
Sliced almonds for topping, (optional)

Preheat oven to 375
In a large skillet, brown chicken on both sides in the butter;drain.


Place in a greased 11-in.x7-in.x2-in. baking dish.


In a large bowl, combine soup, sour cream, mushrooms, wine, garlic powder, salt and pepper;

Pour over chicken.



Bake uncovered at 375 for 20 minutes or until meat juices run clear.

Serve chicken and sauce over pasta or rice. Sprinkle with almonds if desired.


And that's whats "Delectable for Dinner" this evening!
CHEERS!

August 21, 2009 Very Useful Substitutes to Remember

So Im going out of town tonight for the weekend, therefore will not be in my kitchen to add any delectable dinners!!!! :) However today I kept thinking about how ironic it was that yesterday I had no lemon juice on hand but had apple cider vinegar on hand, and read I could use that as a sub. That got me thinking, what else could you easily sub for things you didnt have on hand in the middle of a bind? Read about some today in my same reference and thought I would share some with you. Some are very interesting and useful!!!! CHEERS till next time!

When you need:
(Adjust measurements according to your recipe)

(1 tsp) Baking Powder SUB WITH- 1/2 tsp cream of tarter plus 1/4 tsp baking soda.
(1 Cup) Buttermilk SUB WITH- 1 TBS lemon juice or vinegar plus enough milk to measure 1 cup. let stand 5 minutes.
(1 Cup) Cream, Half and Half SUB WITH- 1 TBS melted butter plus enough whole milk to measure 1 cup.
(1 clove) Garlic SUB WITH- 1/8 tsp garlic powder
(1 Cup) Light Corn Syrup SUB WITH- 1 cup sugar plus 1/4 cup water
(1 Cup) Honey SUB WITH- 1-1/4 cups sugar plus 1/4 cup water
(1 tsp) Lemon juice SUB WITH- 1/4 tsp cider vinegar
(1 Cup) Self Rising Flour SUB WITH- 1 Cup all-purpose flour plus 1 tsp baking powder, 1/2 tsp salt and 1/4 tsp baking soda
(1 Cup) Sugar SUB WITH- 1 cup packed brown sugar

August 20, 2009 Fancy Meatloaf,Blue Cheese Mashed Potatoes and Apple Crumb Pie!

My brother is coming over for dinner tonight and we are going to celebrate his birthday. YEAH!

On the menu:

My Famous Meatloaf (its yummier than it sounds I promise)
Blue Cheese Mashed Potatoes "DONT KNOCK EM' BEFORE YOU TRY EM', a recipe from "Down Home with the Neelys" on FoodNetwork and Homemade Apple Crumb Pie.

So dinner was YUMMY and a success! Greg had a great time and enjoyed his dinner.
My meatloaf was very moist and the mashed potatoes were perfect.
The apple pie was delicious, but fell apart a little when I served it. All and all it was a great night though!
Here are the recipes for those who would like.

Blue Cheese Mashed Potatoes
(Before you turn your nose up at this recipe.. if your not a blue cheese fan, I have served this to people who dont like blue cheese and they LOVE THEM. It just gives it a little tang and is so creamy.)

2 pounds Yukon golden potatoes, washed and quartered
Salt
4 tablespoons butter
3/4 cup heavy cream
4 ounces blue cheese, crumbled
Freshly ground black pepper

Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.

Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth (I use an electric beater.) Season with salt and pepper.

FANTASTIC!

Famous MeatLoaf
Salad oil
1 carrot, small to medium dice
2 stalks celery, small to medium dice
1 medium onion, small to medium dice
2 pounds ground beef
2 eggs
Salt and freshly ground black pepper
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
3 slices bread
1/2 cup seasoned Italian bread crumbs
Ketchup
Directions
Preheat oven at 375 degrees F.

In a medium-sized saute pan, put 2 dribbles of salad oil and heat over medium-high heat.

Add the carrots, celery, and onions and saute, about 5 minutes. Put aside and let cool.


In large bowl ( I use a large stand mixer, but you dont have to) put the carrot mixture, ground beef and remaining ingredients, except for the bread, the bread crumbs and ketchup.


Soak the bread (any bread will do, I have used white bread, wheat or even hotdog buns. Use whatever you have on hand. White French bread seems to be the best in cold water, then squeeze water out (like a sponge) and drain it. Add to the ground beef and mix. (I use a stand mixer and it makes it much easier). Add the bread crumbs and mix. Roll into firm loaf.

I spread it on foil and pat it into a loaf by hand.

Take the foil and I lay it on the foil on a cookie sheet. Spread ketchup over the top, and place into preheated oven for approximately 45 to 55 minutes, or until cooked through. Take out and serve hot.

ENJOY!


Apple Crumb Pie
RECIPE:

1 Pastry for single-crust pie (9 inches) "I make my own crust out of shortening, flour and vinegar, but you can use a pre made crust if you want"
6 cups chopped peeled tart apples (I use 5 Granny Smiths)
2 TBS butter, melted
2 TBS sour cream
4 tsp lemon juice
1/2 cup sugar
1 TBS all purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
TOPPING:
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup cold butter

1. Line a 9 inch pie plate with pastry; flute edges.

In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg.

Spoon into pastry shell.
*(I have to tell you, I didnt realize this but didnt have lemon on hand while I was in the middle of this step. I freaked knowing my apples were going to turn brown very quickly, so I looked up a substitute in my cookbook and found you could sub cider vinegar for the lemon juice in a recipe. (1 tsp. of lemon is equal to 1/4 tsp cider vinegar.) And how perfect, I had apple cider vinegar on hand!!!! Who would of thought I would have apple cider vinegar but no lemon juice! Just a good tip to keep in mind!
2. For Topping, comine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375' for 45-50 minutes or until the filling bubbly and the apples are tender. Cool on a wire rack.


"And That's What Is Delectable For Dinner Tonight!

CHEERS!

August 19, 2009 Crunchy Peanut Chicken Stir Fry

First night of my blogging "Delectable Dinner Tonight" and I am so excited to share one of my husbands all time favorite recipe.....

Laura's Crunchy Peanut Chicken Stir Fry
This is a recipe I saw in a cookbook that I jazzed up and made my own.

YUMMMMY is all I can say about this one. It is so good and full of peanut flavoring, it gives it an oriental type of feel. This is very easy and is typical stuff you would have in a pantry. I make this very often, as I keep most of these items on hand at all times.
1. tip: For sure try to use the fresh brocolli with this one, as the frozen brocolli tends to water it down about (I buy the big bag from sams club of florets already cut up and ready to go). But if you have to use frozen I would suggest steaming it in the microwave first and draining it. then toss it into the pan cooked so it wont be as watery.

RECIPE:
1 lb of chicken breast cubbed.
2-3 cloves of fresh garlic minced
2 TBS vegetable oil
1/2 cup water
3.5 cups of fresh chopped brocolli (fresh is the only way with this one I think)
1 tbs. cornstarch
1-2 tbs. water
1/3 cup crunchy peanut butter
3 TBS soy sauce
1 TBS brown sugar
salted roasted peanuts for topping


In a medium bowl combine peanut butter, 1/2 cup of water, soy sauce and brown sugar
Over med heat saute garlic in large pan for 1 minute. Add the cubed chicken and cook until done. Add the fresh chopped brocolli and heat for 4-5 minutes.
Pour peanut butter sauce over pan and stir for 1-2 minutes. in a small bowl combine 1TBS of cornstarch and 1 TBS of water and add to peanut butter mixture. Mix constantly This will thicken quickly. Remove from heat and serve over hot cooked rice!!!! Top with roasted peanuts and enjoy!
(Sorry forgot to take a picture tonight of this one. But it is beautiful!) More pictures to come in the future I promise!
Until next time:
"Here's to delectable dining tonight!"